chef de partie (cafeteria)

chief engineer

assistant front office manager Jobs in oman

assistant front office manager

bakery commis

chef de partie - butchery

chef de partie

Alila Hinu Bay

<div><div><p>Summary</p><div><p>
The Chef De Partie is responsible for the preparation of the menu items for all event orders in such a manner that they are presentable and hygienic according to the required standards.</p>
<p><b>
Main Duties &amp; Responsibilities</b></p>
<div>
<div><div><div><ul><li>To check all event orders and to prepare mise-en-place for all items needed.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To supervise the staff to maintain high standard of service.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To prepare the food for the buffet in a very presentable way.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To work closely with the stewarding staff to ensure the work areas are kept clean and hygienic at all times.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To co-ordinate with the butcher with regards to the food items needed to prepare for the buffets, functions, etc.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To double checks all the areas of responsibilities to ensure that everything is done properly.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>Assists in briefing the staff to improve the working methods.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To carry out any reasonable duties as may be requested by the department head.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To maintain a spirit of co-operation among the staff.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To report for duty as per the rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of the shift.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To train, develop, guide and motivate colleagues.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To assist all departments when required.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To attend departmental communication meetings &amp; training sessions and to operate in line with the instructions received.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To be responsible for a clean and tidy working area.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To be aware of any activities/ events operating within the hotel in order to promote and maximise sales.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To suggest means and ways of reducing costs without effecting the quality and standard of the hotel.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To ensure energy and water saving.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To report any maintenance defects to an immediate supervisor or the engineering department.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To operate all equipment as per the operating guidelines.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To have full knowledge of the hotel safety and emergency procedures.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To comply with statutory and legal requirements for fire, health and safety, hygiene, licencing and employment.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To be aware of all local customs.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To adhere to the hotel rules at all times.</li></ul><br>
</div>
</div><br>
<div><div><ul><li>To support the hotel&rsquo;s environmental projects.</li></ul><br>
<p></p>
</div>
</div><br>
</div></div></div></div><div><p>Qualifications</p><p></p><div><br>
<ul><li> Minimum 3-4 years of experience in a hotel or fine-dining kitchen</li></ul>
<ul><li> Expertise in a particular cuisine (hot/cold/kitchen)</li></ul>
<ul><li> Knowledge of food safety and hygiene standards</li></ul>
<ul><li> Ability to work under pressure and lead junior staff.</li></ul>
<ul><li> High school diploma; culinary certificate preferred.</li></ul></div></div></div><p></p><br /> <div id='job-id'>Job Id: t9tEZCnB0actyrJahre3ot+JhDkP3IYy9xRQjxsdMdT43ISftFdM1D7hmscs7IUxNBU4u99VZLm/MGD5gCoFIipYK0Xqee977pf0m/oZBvriM0EsGxuCPaiYDw==</div>

CHEF DE PARTIE (CAFETERIA)

Hyatt

<div>
 The Chef De Partie is responsible for the preparation of the menu items for all event orders in such a manner that they are presentable and hygienic according to the required standards.
 <br/>
 <br/>
 <strong>
  Main Duties &amp; Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   To check all event orders and to prepare mise-en-place for all items needed.
  </li>
  <li>
   To supervise the staff to maintain high standard of service.
  </li>
  <li>
   To prepare the food for the buffet in a very presentable way.
  </li>
  <li>
   To work closely with the stewarding staff to ensure the work areas are kept clean and hygienic at all times.
  </li>
  <li>
   To co-ordinate with the butcher with regards to the food items needed to prepare for the buffets, functions, etc.
  </li>
  <li>
   To double checks all the areas of responsibilities to ensure that everything is done properly.
  </li>
  <li>
   Assists in briefing the staff to improve the working methods.
  </li>
  <li>
   To carry out any reasonable duties as may be requested by the department head.
  </li>
  <li>
   To maintain a spirit of co-operation among the staff.
  </li>
  <li>
   To report for duty as per the rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of the shift.
  </li>
  <li>
   To train, develop, guide and motivate colleagues.
  </li>
  <li>
   To assist all departments when required.
  </li>
  <li>
   To attend departmental communication meetings &amp; training sessions and to operate in line with the instructions received.
  </li>
  <li>
   To be responsible for a clean and tidy working area.
  </li>
  <li>
   To be aware of any activities/ events operating within the hotel in order to promote and maximise sales.
  </li>
  <li>
   To suggest means and ways of reducing costs without effecting the quality and standard of the hotel.
  </li>
  <li>
   To ensure energy and water saving.
  </li>
  <li>
   To report any maintenance defects to an immediate supervisor or the engineering department.
  </li>
  <li>
   To operate all equipment as per the operating guidelines.
  </li>
  <li>
   To have full knowledge of the hotel safety and emergency procedures.
  </li>
  <li>
   To comply with statutory and legal requirements for fire, health and safety, hygiene, licencing and employment.
  </li>
  <li>
   To be aware of all local customs.
  </li>
  <li>
   To adhere to the hotel rules at all times.
  </li>
  <li>
   To support the hotel&rsquo;s environmental projects.
  </li>
  <li>
   Minimum 3-4 years of experience in a hotel or fine-dining kitchen
  </li>
  <li>
   Expertise in a particular cuisine (hot/cold/kitchen)
  </li>
  <li>
   Knowledge of food safety and hygiene standards
  </li>
  <li>
   Ability to work under pressure and lead junior staff.
  </li>
  <li>
   High school diploma; culinary certificate preferred.
  </li>
 </ul>
</div>
<br /> <div id='job-id'>Job Id: rVI3bBClanuCU6tnhk/5jmKN6xFPIEcwP1WgE6gqOEcoD4Qf2Sih8HXgxYOo0r1A+/4enXvxrHnERSbnua8RtRFboQ6J7OOp1x5jZQr3S9r+6++UME8DVKxTOvuULu2cwrlHy2cMyXkUKSc=</div>

Chef De Partie (Cafeteria)

Alila Hotels

<div>
 <strong>
  Organization- Alila Hinu Bay
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 The Chef De Partie is responsible for the preparation of the menu items for all event orders in such a manner that they are presentable and hygienic according to the required standards.
 <br/>
 <br/>
 <strong>
  Main Duties &amp; Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   To check all event orders and to prepare mise-en-place for all items needed.
  </li>
  <li>
   To supervise the staff to maintain high standard of service.
  </li>
  <li>
   To prepare the food for the buffet in a very presentable way.
  </li>
  <li>
   To work closely with the stewarding staff to ensure the work areas are kept clean and hygienic at all times.
  </li>
  <li>
   To co-ordinate with the butcher with regards to the food items needed to prepare for the buffets, functions, etc.
  </li>
  <li>
   To double checks all the areas of responsibilities to ensure that everything is done properly.
  </li>
  <li>
   Assists in briefing the staff to improve the working methods.
  </li>
  <li>
   To carry out any reasonable duties as may be requested by the department head.
  </li>
  <li>
   To maintain a spirit of co-operation among the staff.
  </li>
  <li>
   To report for duty as per the rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of the shift.
  </li>
  <li>
   To train, develop, guide and motivate colleagues.
  </li>
  <li>
   To assist all departments when required.
  </li>
  <li>
   To attend departmental communication meetings &amp; training sessions and to operate in line with the instructions received.
  </li>
  <li>
   To be responsible for a clean and tidy working area.
  </li>
  <li>
   To be aware of any activities/ events operating within the hotel in order to promote and maximise sales.
  </li>
  <li>
   To suggest means and ways of reducing costs without effecting the quality and standard of the hotel.
  </li>
  <li>
   To ensure energy and water saving.
  </li>
  <li>
   To report any maintenance defects to an immediate supervisor or the engineering department.
  </li>
  <li>
   To operate all equipment as per the operating guidelines.
  </li>
  <li>
   To have full knowledge of the hotel safety and emergency procedures.
  </li>
  <li>
   To comply with statutory and legal requirements for fire, health and safety, hygiene, licencing and employment.
  </li>
  <li>
   To be aware of all local customs.
  </li>
  <li>
   To adhere to the hotel rules at all times.
  </li>
  <li>
   To support the hotel&rsquo;s environmental projects.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Minimum 3-4 years of experience in a hotel or fine-dining kitchen
  </li>
  <li>
   Expertise in a particular cuisine (hot/cold/kitchen)
  </li>
  <li>
   Knowledge of food safety and hygiene standards
  </li>
  <li>
   Ability to work under pressure and lead junior staff.
  </li>
  <li>
   High school diploma; culinary certificate preferred.
  </li>
 </ul>
</div>
<br /> <div id='job-id'>Job Id: nvft+0ToU/63NjQy0k87GM6QEVU74cIYLdm6FVupEZQxbre9Mqt2qGisDgi7QDvpEs+STi4ttpSAtYOfu41aTZWDhjEhOECwlBr/wWuwaqw9WC6iDikXU+k16TqQZYMpImVCvE6qVDFpGA==</div>

Renaissance Corporate Services

Shangri-La Barr Al Jissah Muscat Muscat, Sultanate of Oman
<br><br>
Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La’s Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas
<br><br>
The Chef de Partie- Pastry is responsible for managing a designated section within the pastry kitchen and ensuring the preparation of high-quality bakery and dessert items. This role supports the Pastry Sous Chef and Executive Pastry Chef in delivering consistency, creativity, and excellence, while maintaining hygiene and safety standards. The CDP- Pastry plays a key role in mentoring junior staff, ensuring smooth kitchen operations, and contributing to guest satisfaction through beautifully crafted pastries and desserts.
<br><br>
<b>Key Responsibilities:</b><br>
Oversee the daily operations of the assigned pastry section, ensuring timely and high-quality output.
<br>Prepare and present a variety of baked goods, desserts, and plated sweets in line with the hotel’s standards.
<br>Ensure consistency in taste, portioning, and presentation across all pastry products.
<br>Follow standard recipes, methods, and portion controls while maintaining creativity where appropriate.
<br>Monitor stock levels, assist with inventory checks, and ensure proper rotation of pastry ingredients.
<br>Ensure all pastry items are stored, handled, and labeled properly, especially high-risk and perishable goods.
<br>Maintain a clean, safe, and organized work environment in compliance with hygiene and food safety regulations (e.g., HACCP, SFSMS).
<br>Train and guide Commis and trainees within the pastry section to maintain operational efficiency and skill development.
<br>Communicate effectively with the Pastry Sous Chef and team to ensure a smooth workflow.
<br>Assist in developing new dessert items for à la carte, buffet, and banquet menus.
<br>Report equipment issues and coordinate with engineering or stewarding as required.
<br>Support sustainable practices by minimizing food waste and promoting energy-efficient kitchen habits.
<br>Be flexible with shift schedules, including working overtime or during events when necessary.
<br>Attend daily briefings and training sessions as scheduled.
<br>Follow grooming and uniform standards as per hotel policy.<br /> <div id='job-id'>Job Id: n21YeLwOHiYNDZaeVMmmdPYJry5VfDZrxdK4ocAXeHInQ1n0tGkxIf2zPvz1BPr4V5NQUrydC+rm9fXT6ai9XX81GXMYIdNYhSjkVmpNiq/dMO3fFnGuQki5VXIJkUselDZssdh8AQqAbFjUqWhjBorpfN2fVGfGcKhosG6t0m/KTYdfXG8LYhJ/rHGSScDfZ58EtbpvzXh3SwOr5+MiI2WuVX+3cYJcEKbqFrGIrJwR77J7ZX9KFsMpScyyjZQz9Gr3k8enh+DoHZLjV47LH3zG6ME=</div>

Chef de Partie- Pastry (172783)

Crowne Plaza Hotel

<div><p>The Chef de Partie &ndash; Butchery is responsible for the preparation, portioning, and proper storage of all meats, poultry, and seafood items. This role ensures that all protein products are handled hygienically, cut to specification, and delivered in a timely manner to kitchen stations as per menu requirements. The position plays a key part in quality control, inventory management, and minimizing waste in the butchery section.</p>
<p>
YOUR DAY-TO-DAY:</p>
<ul>
<li>Cut, trim, debone, and portion meats (beef, lamb, pork, poultry) and seafood according to kitchen specifications.</li>
<li>Prepare marinated or pre-seasoned items based on menu or banquet needs.</li>
<li>Maintain consistency in cuts and portion sizes for service and mise en place.</li>
<li>Monitor and manage inventory levels of raw meat and fish products.</li>
<li>Receive, inspect, and properly store all protein deliveries, ensuring quality and freshness.</li>
<li>Maintain proper rotation (FIFO) and labeling of all stored items.</li>
<li>Ensure strict adherence to hygiene and sanitation standards (HACCP or local food safety guidelines).</li>
<li>Maintain cleanliness and organization in the butchery room, storage coolers, and equipment.</li>
<li>Monitor and maintain the temperature of storage areas to ensure food safety compliance.</li>
<li>Coordinate with other kitchen sections to ensure timely delivery of prepared proteins.</li>
<li>Support junior butchers or commis chefs by providing guidance and training.</li>
<li>Communicate effectively with the Sous Chef regarding daily production and special requirements.</li>
<li>Use butchery tools and equipment (knives, slicers, bone saws) safely and efficiently.</li>
<li>Ensure all equipment is cleaned and maintained according to safety standards.</li>
</ul>
<p>WHAT WE NEED FROM YOU:</p>
<ul>
<li>Culinary certification or vocational training, preferably with a focus on butchery.</li>
<li>2&ndash;5 years in a professional kitchen or butchery, including experience with various meat and seafood cuts.</li>
<li>Expert knife skills, knowledge of meat grading and portioning, attention to detail, and understanding of food safety protocols.</li>
</ul>
<p>WHAT YOU CAN EXPECT FROM US:</p>
<p>
We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work-life &ndash; including a full uniform, impressive room discounts, and some of the best training in the business.</p>
<p>
Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.</p>
<p>
IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well &ndash; both inside and outside of work &ndash; and through our well-being framework, we are committed to supporting well-being in your health, lifestyle, and workplace.</p>
<p>
So, join us and you&rsquo;ll become part of our ever-growing global family.</p><p></p>
Join Crowne Plaza one of the largest and best loved premium hotel brands in the world. With more than 420 hotels in diverse locations globally Crowne Plaza is the perfect base to connect on business, pleasure or a blend of both. We've thoughtfully designed our spaces to encourage, support and celebrate great connections. We're also big on meetings and events, a trusted and valued partner for connecting both domestic and global groups alike.<br>
<div></div><br>
<div>Our branded service style 'Dare to Connect' is crafted for connection. Designed for humans not nameless guests or colleagues. Still professional but touches guests on an emotional level. Where colleagues take their initiative and use their personality because they make a crucial difference in the guest's experience. The role of every colleague at Crowne Plaza is to create memorable emotional connections and the job of every leader is to create an environment where that can happen.
</div><p>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</p></div><br /> <div id='job-id'>Job Id: q3WsWZFZzRtHOuy+eqUYhou/4tulHTrK8xM4K4YHLb9NOnkHzDIOaUdRNvwxWjbreJc2lJyhDRzq/d+CNSInGbVYI02owszpARgITx2yc3uzd5LLq+e198tz28sHQfdNBDJGWzX9GtJf/bk4HDrj5/J+</div>

Chef de Partie - Butchery

Apparel Group

<div>
 <strong>
  Job Description
  <br/>
  <br/>
 </strong>
 POSITION OBJECTIVE Responsible for the efficient production of his/her section including food preparation, cooking, presentation and storage.
 <br/>
 <br/>
 Key Responsbilities
 <br/>
 <br/>
 <ul>
  <li>
   To abide by the food standards in the Kitchen.
  </li>
  <li>
   To organize the daily preparation of his/her section.
  </li>
  <li>
   To plan and organize the daily routine of the menu requirements of the day.
  </li>
  <li>
   To conduct training for junior staff.
  </li>
  <li>
   Supervising and assisting with the preparation of raw materials.
  </li>
  <li>
   Finishing and presenting dishes for service.
  </li>
  <li>
   Determining the freshness of products used and makes storing properly according to established standards.
  </li>
  <li>
   Preparing special dishes as requested.
  </li>
  <li>
   To maintain food cost within the budget by controlling waste without compromising standards.
  </li>
  <li>
   Performs any other duties, which may be allocated from time to time.
  </li>
  <li>
   Make sure to keep his/her station clean at all time and especially before leaving at the end of the shift. Health, Safety and Security
  </li>
  <li>
   Maintain the required standard of operational hygiene according to cleaning rotas at all times.
  </li>
  <li>
   Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same.
  </li>
  <li>
   Familiarize with emergency exits and evacuation procedures. Financial Management
  </li>
  <li>
   Under the assistance of the Restaurant manager work to achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure.
  </li>
  <li>
   On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results.
   <br/>
   <br/>
  </li>
 </ul>
 General - Comply with the company's corporate code of conduct.
 <br/>
 <br/>
 <ul>
  <li>
   Familiarize yourself with the company values and model desired behaviors.
  </li>
  <li>
   Perform tasks as directed by the Management in pursuit of the achievement of business goals.
  </li>
 </ul>
</div>
<br /> <div id='job-id'>Job Id: uZn/5Y8yfBQ97DwDH7QU2xzgkXY24tZhqZCeFSsk3owSR6y5ahFfR1vUu/Wk26IvmSvosQ5XKv+2qzDJdM9SqmAtzECFl7UW8stUgnQY/rTGVzWruttdyHb+2b/9QC/2drMVPBZ6n5T08BPgCPX3TyjYcZYA7EGoJxU=</div>

Chef De Partie

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>25122864<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>JW Marriott Hotel Muscat, Madinat Al Irfan, Airport Heights, Muscat, Oman, Oman, 113<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Non-Management<p></p><div><div><br>
<p><b>POSITION SUMMARY</b></p><p><br>
</p><p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p><p><br>
</p><p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><br>
</p><p>PREFERRED QUALIFICATION</p>
<p>Education: Technical, Trade, or Vocational School Degree.</p>
<p>Related Work Experience: At least 3 years of related work experience.</p>
<p>Supervisory Experience: No supervisory experience.</p>
<p>License or Certification: None</p><p></p><p><br>
</p></div><div></div><p><i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i></p><p></p><p>
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work,<b> begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.<br>
</p><div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</div></div></div><p></p><br /> <div id='job-id'>Job Id: PnNPl75xCurk0I3xxilxnFe2m2QYPnyxg6J4r/bkXBsoUiHOXjtWypGd80DN/tWTnm8U8K7UmuQCbCgsfeYfGmc2HNvvY/yR1wHRZiXgqI+9w7JKYu7/BUfNisHuXYVErROUvC4ICzO28VFzL8apgJvycW45LmLyKOIT5NEvW/L5sqwDU3Q0Ua1FbLjWOx+8Wi9t0nx19g==</div>

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